Smoky Chicken Tikka Biryani

In a large bowl, combine the chicken, ginger-garlic paste, plain yogurt, tikka masala, lemon juice, and salt. Mix well so every piece is coated. For a smoky flavor, place a small piece of hot charcoal in a foil cup, set it in the bowl, drizzle with a little oil or ghee, and immediately cover tightly. Marinate for 2 hours in the refrigerator.

Heat oil in a large heavy pan. Add the bay leaves, cloves, cardamom, black peppercorns, and cinnamon stick, and saute until fragrant. Add the chopped tomatoes and cook until they break down into a thick gravy. Remove the charcoal from the marinated chicken, then add the chicken to the pan and cook until tender and the masala thickens. Stir in the fried onions, mint leaves, and fried potatoes. If desired, repeat the charcoal-smoking step briefly to deepen the flavor.

Cook the basmati rice until it is about 70 to 80% done, then drain. Spread a layer of rice in a large pot, top with the chicken masala, and garnish with some boiled eggs, fried onions, and mint. Cover with the remaining rice. If using, drizzle over a little red food color. Finish with more fried onions and mint, cover tightly, and cook on low heat until the rice is fully cooked and the layers are fragrant, about 20 to 25 minutes.